Wednesday, March 30, 2011
They are then drained, and fried in 1-3 spoons of oil. Then removed, after which, saute some 2 spoons of chilli powder (or a mix of it with coriander + cumin + garlic + curry leaf) in the same oil and add the bittergourds back to the pan and mix. All this on the lowest flame.
This post goes off to Susan of The Well-Seasoned Cook who's hosting Weekend Herb Blogging now run by Haalo and created by Kalyn.
Weekend Herb Blogging Vegetarian Bittergourd/bitter melon Humour